Procedure:
1) In a medium saucepan, heat cream, milk and butter to a simmer and stir in the grits.
2) Lower heat and continue to cook until thick and creamy. Stir occasionally.
3) In a separate pan, toast sliced garlic in olive oil until golden brown. Add tomatoes.
4) Saute tomatoes until they begin to break down. Add lemon juice and seasonings.
5) Add shrimp and cook until almost cooked.
6) Lower heat to low and add butter, while stirring constantly as it melts.
7) Add additional milk to the grits if they are too thick. Spoon onto plates and serve shrimp
and the pan sauce over the top. Top with shredded cheese.

Procedure:
1) Soak 6 - 10" skewers in water to keep them from burning when grilling.
2) Mix ingredients for the marinate and set aside.
3) Cut all vegetables into large pieces that will work well on a skewer.
4) Peel shrimp and remove tails, making them easier to eat while skewered.
5) Skewer vegetables and shrimp.
6) Place into the marinade and allow to marinate for 25 minutes.
7) Season lightly and place on a preheated grill. Cook until shrimp is cooked and veggies are
tender

Procedure:
1) In a small stock pot, heat all ingredients but the shrimp to a boil.
2) Add shrimp to the boiling pot and stir quickly to submerge all the shrimp.
3) Allow shrimp to cook until just done and the tail begins to curl up.
4) Turn off the heat and let stand in the water for 1 minute.
5) Remove shrimp from the boil and chill.
6) Once chilled, if you used shell on shimp, peel and devein.
7) Serve with favorite cocktail sauce.

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